This recipe is a play on a classic French combination of Comté and vin jaune. I love the tang of Keen’s cheddar in this sauce, which goes wonderfully with the smoked egg and light crispiness of the salsify.
- 350 g (12.35 oz) salsify roots
- ice cubes
Keen’s Cheddar and VIn Jaune Sauce
Smoked Egg Yolk
- 4 organic egg yolks
- 200 ml (3/4 cup + 1 tbsp) cider vinegar
- Frying oil
- Fine salt
Step 1: Salsify Tagliatelle
Peel and trim the salsify, setting the scraps aside for the crumble. Wash the salsify well in cold water.
Use a vegetable peeler to make ribbons by shaving the length of the roots. Soak in a bowl of ice water for at least 30 minutes.
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